Mango Avocado Shrimp Salad

Ingredients

• 8 oz raw shrimp, peeled and deveined (Tail-off shrimp recommended; pat dry before cooking.)
• 1 mango (Peeled, pitted, and diced.)
• 1 avocado (Pitted and diced.)
• 0.5 cup cucumber (Diced.)
• 0.25 cup red onion (Finely diced.)
• 2 tbsp fresh cilantro (Chopped, plus more for garnish if desired.)
• 2 tbsp lime juice (Freshly squeezed.)
• 1 tbsp olive oil (For the dressing and cooking the shrimp.)
• 1 clove garlic (Minced.)
• salt (To taste.)
• black pepper (To taste.)

Steps

1. 1

   Pat the peeled and deveined shrimp dry. Season lightly with salt and black pepper.

2. 2

   Heat about half of the olive oil in a skillet over medium-high heat. Add the shrimp and cook for approximately 2 minutes per side, until pink, opaque, and cooked through. Transfer the shrimp to a plate and let it cool slightly.

3. 3

   In a small bowl, whisk together the lime juice, remaining olive oil, minced garlic, a pinch of salt, and black pepper until combined.

4. 4

   Place the diced mango, avocado, cucumber, red onion, and chopped cilantro in a large bowl. Add the cooled shrimp.

5. 5

   Pour the lime dressing over the salad and gently toss with a wide spoon so the avocado and mango remain largely intact.

6. 6

   Taste and adjust the salt, pepper, or lime juice. Serve immediately, garnished with additional cilantro if desired.

Notes

The supplied source contains only the dish title and hashtags; the ingredient quantities and method above are a culinary reconstruction rather than an extraction from the unavailable video. For a chilled salad, refrigerate the cooked shrimp before tossing. Serve promptly after dressing because the avocado will brown and soften.

Nutrition per serving

• main
• salad
• seafood
• shrimp
• quick meal
• gluten-free
• dairy-free
• high-protein